Description
2 large onions, sliced into thick rings
8 oz mozzarella cheese, cut into strips
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder
Vegetable oil, for frying
Garlic Butter:
4 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
Directions:
Prepare Onion Rings: Separate onion rings and pair similar-sized rings together. Place a strip of mozzarella between each pair, creating a stuffed ring.
Coat the Rings: Dredge each stuffed ring in flour, then dip in beaten eggs, and finally coat in panko mixed with salt, black pepper, smoked paprika, and garlic
powder. Repeat for extra crunch.
Fry Until Golden: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the onion rings in batches for 2-3 minutes per side until crispy and golden brown.
Drain on a paper towel-lined plate.
Make Garlic Butter: In a small bowl, mix melted butter, minced garlic, and fresh parsley.
Serve & Enjoy: Drizzle or dip the crispy onion rings in the warm garlic butter and serve immediately.
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Mozzarella-Stuffed Onion Rings every time.
- Prepare the Stuffing: Slice two large onions into 1/2-inch thick rings. Gently separate the rings, keeping them intact. Pair similar-sized rings together. Cut 8 oz of mozzarella into strips that will fit snugly inside the onion rings.
- Assemble: Place one onion ring flat on your work surface. Lay a strip of mozzarella on top. Carefully place its paired onion ring on top to create a “sandwich,” ensuring the cheese is enclosed.
- Set Up Breading Station: Create an assembly line with three shallow dishes. Place 1 cup of all-purpose flour in the first. In the second, add 2 beaten eggs. In the third, combine 1 cup panko breadcrumbs with ½ tsp each of salt, black pepper, smoked paprika, and garlic powder.
- Bread Thoroughly: Dredge each stuffed ring in flour, shaking off excess. Dip fully into the beaten egg, letting any excess drip off. Finally, press firmly into the seasoned panko, ensuring an even, complete coat. For extra crunch, repeat the egg and panko steps.
- Fry to Perfection: In a deep, heavy-bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy. Fry rings in batches for 2-3 minutes per side until deeply golden brown. Do not overcrowd the pot.
- Drain and Season: Transfer fried rings to a plate lined with paper towels to drain excess oil. Sprinkle lightly with a pinch of salt while still hot.
- Make the Sauce: While frying, prepare the garlic butter. Melt 4 tbsp of unsalted butter. Finely mince 2 cloves of garlic and chop 1 tbsp of fresh parsley. Stir both into the warm melted butter.
Serving Suggestions
These rich, cheesy rings are a standout appetizer. Serve them drizzled with the warm garlic butter or with it on the side for dipping. For a complete spread, pair them with a light, crisp salad to balance the indulgence, or alongside burgers and grilled meats. They are best enjoyed immediately while the cheese is irresistibly molten.
How-to Summary
Create mozzarella-stuffed onion rings by sandwiching cheese between two onion rings. Bread them using a standard flour, egg, and seasoned panko crumb process. Deep fry at 350°F until golden and crispy. Serve hot with a simple garlic butter sauce for dipping.
Frequently Asked Questions
Can I bake these instead of frying?
Yes, for a lighter version. Place breaded rings on a parchment-lined baking sheet, spray generously with oil, and bake at 425°F for 15-20 minutes, flipping halfway, until crispy. Note: the cheese may not melt as dramatically.
What’s the best way to keep the cheese from leaking?
Ensure your oil is at the correct temperature (350°F). If it’s too cool, the rings will fry longer, increasing the chance of a cheese blowout. Also, avoid overstuffing with cheese.
Can I prepare these ahead of time?
You can assemble and bread the rings 1-2 hours in advance. Keep them in a single layer on a baking sheet in the refrigerator until ready to fry. Do not bread them too far ahead, as the onions will release moisture and make the coating soggy.
What can I substitute for panko?
Regular breadcrumbs or even crushed cornflakes will work, but panko provides the lightest, crispiest texture. For a gluten-free option, use gluten-free panko or breadcrumbs.
How do I reheat leftovers?
Reheat in an air fryer or oven at 375°F for 5-8 minutes to restore crispiness. Microwaving will make them soggy.
Common Mistakes to Avoid
- Oil Temperature: Frying in oil that isn’t hot enough results in greasy, soggy rings and leaking cheese. Always use a thermometer.
- Overcrowding the Pot: Adding too many rings at once drastically lowers the oil temperature. Fry in small batches.
- Incomplete Coating: Failing to seal the edges well during the breading process can allow cheese to escape during frying. Press the panko on firmly.
- Using Pre-Shredded Cheese: Pre-shredded cheese contains anti-caking agents that prevent proper melting. Always use block cheese cut into strips.
Conclusion
These Mozzarella-Stuffed Onion Rings are the ultimate crowd-pleasing appetizer, combining the classic crunch of fried onions with a gooey, cheesy center. By following the step-by-step guide and heeding the common mistakes, you can master this impressive dish in under 30 minutes. The simple garlic butter sauce elevates them from great to extraordinary. Serve them hot for a guaranteed delicious success at any gathering.
